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I wanted to try and see how a chikoo flavoured kheer would taste like. Chikoos when ripe are naturally sweet and so this recipe can be made with no added sugar. Our chikoos weren’t as sweet as my children like their kheer to be so I added some jaggery to make it sweeter instead of sugar. I garnished it with ghee-fried cashews and raisins (taking inspiration from my vermicelli kheer/sheer khurma recipe). This creamy kheer was so delicious chilled and we couldn’t just limit ourselves to one bowl. We hope you enjoy this dessert.
Ingredients
- 500 ml milk
- 1/4 cup grated jaggery
- 2 medium size chikoos peeled, deseeded and cut
Garnish
- 1 tbsp ghee
- 8-10 cashews split into half
- 1 tbsp raisins
Instructions
- In a pan, add milk, boil on high heat stirring continuously so that it does not stick to the bottom of the pan. Once it starts to boil reduce to medium heat and simmer stirring occasionally until it reduces to almost half.
- Add grated jaggery stir until it dissolves. Remove from heat and keep aside to cool
- In a small frying pan, add ghee and fry cashews until light golden. Remove and keep aside. Then add raisins and fry until they swell up. Remove and keep aside
- In a blender, add the cut chikoos, milk and jaggery. Blend everything until it is smooth
- Remove in a bowl, garnish with fried cashews and raisins
- Chill for a minimum of 1-2 hours in the fridge
- Enjoy chilled chikoo kheer
Notes
- Jaggery can be adjusted according to the sweetness of the chikoos and your sweetness preference
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